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Greensauce

Sauces - Pouring
Historic

Pouring sauce for meat made from green herbs such as spinach and tansy or sorrel, commonly with verjuice and bread as a thickener. Known since the 1400's (Moxon 1764, Glasse 1747 etc)


Common Sorrel, Rumex acetosa
Photo: 'Burschik'



Original Receipt in 'The Queene-Like Closet' (1672) by Hannah Woolley (Wooley 1672)

284. To make Green Sauce for a powdred Leg of Pork, or for a Spring.

Take a great quantity of French Sorrel, and pick out the Strings and wash it well, and drain it clean from the water, then stamp it in a Mortar till it be extream fine, then put in grated bread and beat it again, then a few Currans and the yolks of hard Eggs, and when it is beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so serve it in upon a Plate with your Meat.




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